I have a habit of buying too many fresh fruits every week and many a time couldn’t finish them before they turned bad. Recently there are lot of red plums in the market, needless to say I bought them again together with other fruits as well. Getting little tired of eating the plums, I combined them with canned peaches to bake this beautiful cake. This cake is actually the same as the Fruit Pastry cake that I baked in 2010 (here) only that this time I used less fruits. I’m sure many of you will still remember how popular the cake was amongst many bloggers few years ago. This is still a very addictive cake and you’ll definitely love to go for more than a slice.
Mixed Fruit Pastry Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 servings
Ingredients
- 100g Butter, soften at room temperature
- 150g Caster sugar
- 2 tbsp Sour cream/natural yoghurt
- 3 Eggs, lightly beaten
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice & zest from one lemon
- 210g Plain flour - sifted
- 1 tsp Baking powder
- 5-6 Fresh red plums, stoned and slice thickly.
- 1 canned Halve peaches, rinses away the syrup and pat dry, slice thickly
Instructions
- Grease a 9 inch round cake pan with butter and flour or non-stick spray and line the base with parchment paper.
- Cream butter, sugar and sour cream till light and fluffy. Dribble in the eggs gradually and beat till incorporated in the batter, (The mixture appear slightly curdled)
- Add vanilla extract, lemon juice and zest.
- Dump in the flour and baking powder and use a rubber spatula to stir roughly and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula. Arrange fruits on top, don't press the fruits down into batter. Decorate the fruits as desired.
- Bake in preheated oven at 180 degrees C for 60-70 mins or until skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 minutes of baking to prevent the top from getting over browned.
- Leave the cake to cool in the pan for about 5-10 minutes. Unmold and transfer to wire rack to cool. Dust cake with icing sugar (I used snow powder).
3.5.3226
水果蛋糕
用料：
- 100克 牛油，室温软化
- 150克 幼糖
- 2 汤匙 酸奶油
- 3 个 鸡蛋， 轻轻搅打 （全蛋越70克一个）
- 1茶匙 香草精
- 1 汤匙 柠檬汁和从一粒柠檬取出的柠檬屑
- 210克 面粉，过筛
- 1茶匙 泡打粉
- 6颗 新鲜红李子，去核，切厚片
- 1罐 桃子，洗掉糖浆，擦干，切厚片
- 糖霜适量
做法：
- 取9寸蛋糕模，在内壁涂上一层牛油，再撒上面粉，底部铺上烘焙纸。
- 把牛油，幼糖及酸奶油搅打至蓬松轻盈状。慢慢加入蛋液搅打至与面糊完全融和。混合物出现些微凝结现象。
- 加入香精，柠檬汁及柠檬屑。接着倒入面粉和泡打粉。用橡皮刮刀大略拌均一下，然后用搅拌机拌至幼滑状态。
- 把面糊倒入蛋糕模，用橡皮刮刀抹平表面，可依个人喜好，铺上红利子片，桃子片或其它水果（勿将水果按压到面糊层底）。
- 放入预热摄氏180度的 烤箱，烘烤60-70分钟。在烘烤的最后15分钟，表面覆盖上一层锡纸以防颜色太深。
- 让模内的蛋糕放凉越5-10分钟，脱模后放在铁丝架上待凉，表面撒上糖霜。
Great to bake this for Christmas treat 🙂